Description
Creamy chicken divan with asparagus brings classic comfort to your dinner table, blending tender chicken, fresh vegetables, and a luscious sauce. Cheese-topped and baked to golden perfection, this dish promises a delightful meal you’ll savor with every forkful.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts (about 1 pound or 454 grams)
Vegetables:
- 2 bunches asparagus (medium to wide width, about 1 1/2 pounds or 680 grams), tough ends trimmed
Sauce and Seasoning Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup dry sherry or dry white wine
- 2 cups half-and-half
- 1 1/4 cups grated Gruyere cheese (or Parmesan, or a combination)
- 2 tablespoons canola oil, divided (plus more for greasing)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground white pepper
- 1 pinch of nutmeg
Garnish:
- 1/4 cup sliced almonds
- Chopped fresh parsley, for garnish
Instructions
- Prepare the chicken by drizzling with oil and seasoning with salt and black pepper. Roast in a preheated 350°F oven for 22-25 minutes until fully cooked. Allow to cool slightly, then slice into bite-sized pieces.
- Create an ice bath and briefly blanch asparagus in boiling salted water until vibrant green. Quickly transfer to the ice bath, pat dry, and cut into thirds. Arrange in a prepared baking dish and season with salt and pepper.
- Craft the creamy sauce by melting butter and whisking in flour until smooth. Incorporate sherry to form a thick paste, then gradually add half-and-half, stirring constantly to prevent lumps.
- Simmer the sauce until it thickens, then fold in cheese until melted. Season with white pepper and nutmeg. Gently mix in the cooked chicken pieces.
- Pour the cheese and chicken mixture over the asparagus, ensuring even coverage. Cover with foil and bake for 30-35 minutes until heated through and bubbling.
- Remove foil, sprinkle sliced almonds on top, and bake for an additional 5 minutes to create a golden, crunchy topping.
- Garnish with fresh parsley and serve hot, allowing the creamy sauce to showcase the tender chicken and crisp asparagus.
Notes
- Customize chicken texture by pounding breasts to even thickness before baking for consistent cooking and tenderness.
- Swap half-and-half with lighter cream or milk alternatives for reduced-calorie version without compromising rich flavor profile.
- Toast almonds separately before sprinkling to enhance nutty depth and prevent burning during final baking stage.
- Consider adding roasted garlic or lemon zest to cheese sauce for extra complexity and brightness in the dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg